Wash and dry all produce. Halve, peel, and dice onion. Thinly slice sausage into rounds

Heat a large drizzle of olive oil in a large pot over medium-high heat. Add sausage and cook until browned, 1-2 minutes per side. Remove from pot and set aside. Add onion, garlic powder, and oregano to pot. Cook, tossing, until just softened, 2-3 minutes.

Return sausage to pot, along with crushed tomatoes, stock concentrate, and 5 cups water. Stir, scraping up any browned bits from bottom of pot. Bring to a boil, then season with salt and pepper.

Once soup is boiling, add tortelloni. Let cook until tender, about 8 minutes.

Stir spinach and parsley into pot and let wilt. Season with salt and pepper.

Divide soup between bowls. Sprinkle with Parmesan and chili flakes (to taste—you might want to skip this for the kids).